Crispy Baked Chicken Tenders
Crispy Baked Chicken Tenders
Photo: Liz Andrew/Styling: Erin McDowell

Once you become an adult, certain things become off-limits. Like eating chicken nuggets, for example. Luckily, we found a way around that with this recipe for crispy baked chicken tenders. They're a completely acceptable grown-up comfort food--although we can't promise we'll use a fork and knife.

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4 servings

Nonstick cooking spray

1¼ cups all-purpose flour

1¼ teaspoons salt

¾ teaspoon black pepper

¼ teaspoon cayenne pepper

2 eggs

2 cups panko bread crumbs

⅓ cup sesame seeds

16 boneless, skinless chicken tenders

1¼ teaspoons paprika

Coarse salt, to taste

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and then grease it with nonstick cooking spray.

2. In a medium-size shallow bowl, whisk the flour with the salt, black pepper and cayenne to combine. In a second medium-size shallow bowl, whisk the eggs. In a third medium-size shallow bowl, stir the panko with the sesame seeds.

3. Working one at a time, dredge each chicken tender in the flour to coat, dip it into the egg and then dredge in the panko to coat. Transfer to the prepared baking sheet. Repeat with the remaining tenders.

4. Spray the surface of the tenders with nonstick cooking spray. Bake until they’re golden brown and fully cooked, 18 to 22 minutes. Turn the tenders halfway through cooking and sprinkle with the paprika and coarse salt.

5. Serve warm, immediately, with your favorite dipping sauces. (We love honey-mustard.)

700 calories

29g fat

76g carbs

35g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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